Rothay Manor is launching three new culinary experiences at its restaurant, helmed by Head Chef Aaron Lawrence.

A new signature tasting menu is set to be introduced for summer 2024, crafted as a love letter to the seasonal produce grown in the north of England. The offerings will include a duo of Lakeland beef with potato rosti, buttered carrot and Bordelaise sauce; asparagus served with pickled morels and locally-foraged wild garlic; duck liver parfait with Yorkshire rhubarb and candied pistachios; and lemon sole with crab ravioli and chervil velouté. Dessert meanwhile will take the form of rhubarb served with Madagascan vanilla baked custard, mini doughnut, and spiced sable and muscovado ice-cream. 

Also on offer at the restaurant is a new all-day dining menu, comprising a mix of open sandwiches, small and big plates, as well as sides and sweet treats.

A refreshed afternoon tea menu meanwhile is also available, to be enjoyed fireside in one of Rothay Manor’s lounges or on the terrace overlooking the property’s gardens.

“Our vision is to take the very best local produce and British ingredients and combine tradition and innovation to deliver an unforgettable dining experience for our guests,” says Lawrence. “It’s important that we offer more than just great food and drink, but also to create a sense of fun and celebration into our guest’s dining experience.”